Zaxby's

Observed raw chicken breast in the cooler drawer being held above 41F. Upon discussion with PIC no temperature were taken of the food item that day and she was unaware of how long it has been above 41F. Observed shredded cheese and boiled eggs on the counter with temperatures above 41F. COS: PIC discarded of food items.

Observed chicken wings being held in the pass thru below 135F. COS: PIC discarded of chicken wings.

Observed the soap dispenser at the back handwash sink was unable to provide hand cleanser. Upon discussion with PIC it was determined franchise only allows certain soaps. Informed PIC that soap may be placed in a pump dispenser to make sure there is soap available at the sink.

Observed bookbag sitting in the main kitchen hand wash sink and a lid sitting in the handwash sink located in the drive thru area. COS: PIC removed both items from the sinks.

Observed food in the front prep line warmer below 135F. COS by discarding of the food items. See temperature log. Manager stated they will continue to take temperatures of the food on the hot unit and place fewer food items in the warmer until the warmer is repaired. Will follow up on the warmer and need to email Liberty County EH an invoice of the equipment being repaired. Email address: liberty.eh@dph.ga.gov 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Observed pink buildup on the soda drink nozzles in the dining room and the kitchen area. COS by manager cleaning the soda nozzles. Need to make sure the soda nozzles are cleaned daily. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed chicken in the WIC and cooler drawer above a 41F. Attempted to identify when the chicken was prepped and could not find a date marker. Upon discussion with the PIC and another employee it was determined that the chicken was prepped yesterday. COS: PIC discarded of all chicken prepped yesterday that was temped higher than 41F.

Observed dumpster sliding door was open. All doors to outside receptacle must remain closed at all times. COS: PIC closed sliding door to dumpster. 511-6-1.06(5)(n) - Covering Receptacles (C) (n) Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: 1. Inside the food service establishment if the receptacles and units: (i) Contain food residue and are not in continuous use; or (ii) After they are filled; and 2. With tight-fitting lids or doors if kept outside the food service establishmen.